One Pot Creamy Beef and Shells (Printable Version)

Hearty beef and pasta shells cook together in a velvety tomato-cream sauce. Everything simmers in one pan for a comforting weeknight meal ready in 35 minutes.

# What You'll Need:

→ Meat

01 - 1 pound ground beef (80/20 blend)

→ Vegetables and Aromatics

02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Pasta

04 - 8 ounces medium pasta shells, uncooked

→ Liquids

05 - 2 cups beef broth
06 - 1 can (14 ounces) crushed tomatoes
07 - 1/2 cup heavy cream
08 - 1/2 cup whole milk

→ Cheese and Seasonings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

16 - 2 tablespoons fresh parsley, chopped, optional

# How to Make It:

01 - In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
02 - Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
03 - Add the pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Stir to combine, ensuring the pasta is submerged in the liquid.
04 - Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
05 - Stir in the heavy cream and milk. Simmer uncovered for 2 to 3 minutes to thicken slightly.
06 - Add the cheddar and Parmesan cheeses, stirring until melted and the sauce is creamy. Adjust seasoning if necessary.
07 - Remove from heat. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less time scrubbing and more time actually enjoying your meal with people you care about.
  • The pasta cooks directly in the sauce, absorbing all those savory beef and tomato flavors instead of sitting bland in plain water.
  • Rich and creamy without feeling heavy, it's the kind of dish that makes a hectic day feel a little more manageable.
02 -
  • Don't skip draining the excess fat from the beef—it's the difference between a sauce that coats your pasta and one that sits greasy on top, which I learned the hard way on attempt number two.
  • Keep that heat at medium-low once everything's simmering; high heat will make the pasta mushy and the sauce break apart, so let patience do the work.
03 -
  • Let the pasta cook uncovered for the last few minutes if your sauce seems too thin—the pasta will stop absorbing liquid once it's tender and the sauce will concentrate naturally.
  • Bloom your spices in the hot oil before adding the liquids by adding your seasonings right after you sauté the aromatics, stirring them around for just a few seconds until they smell incredible and fragrant.
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